2. Cut acorn squash in half and scoop out seeds. Cut into wedges. Bake on an oiled baking tray skin-side down for approx 45 minutes, or until cooked all the way through (when you can easily scrape the flesh off the peel).

3. In a large soup pot, warm the dry spices (curry + cumin powder) over medium heat for a minute or two (until fragrant). Then add a splash of coconut milk and mix until the spices are well blended (without clumps). Then add the remainder of the coconut milk.

4. Add the lemon grass stalks and the soup stock. Then add the cooked squash (after removing the peel).

5. Cook over medium heat for about 10 minutes. Add salt, lemon juice and a pinch of brown sugar. Depending on the size of your squash, you may need to add more soup stock to achieve the desired consistency.

6. Blend the soup in batches using a food processor or blender (I temporarily remove the lemon grass stalks, and then put them back in the soup after blending.... the longer the stalks sit in there, the more flavour they release).

And voila! An easy, delicious soup... ready to serve immediately or reheated within a few days (it may even taste better the next day).